Easy Stuffed Cabbage Casserole (No Rolling Needed)

This stuffed cabbage casserole gives you all the cozy flavor of traditional cabbage rolls without the fuss of rolling each one.

Layers of tender cabbage, savory beef and rice filling, and a tangy tomato sauce bake together into a hearty one-dish meal.

What Makes This Casserole a Keeper

I love that it tastes like my favorite stuffed cabbage but comes together in about half the hands-on time. The rice soaks up all the meat juices and tomato sauce, so every bite is rich and satisfying.

The cabbage layers soften as they bake, turning silky and slightly sweet against the hearty filling. Leftovers taste even better the next day, making it a true weeknight winner.

Ingredients

• 1 small green cabbage (about 2 lbs): cored and roughly chopped into 1-inch pieces
• 2 tbsp olive oil: divided
• 1 lb lean ground beef (80/20): use 85% lean if you prefer less fat
• 1 tsp kosher salt: plus a pinch more
• ½ tsp black pepper
• 1 medium yellow onion: diced
• 3 cloves garlic: minced
• 1 tsp paprika
• 1 tbsp Worcestershire sauce: adds savory depth
• ½ cup long-grain white rice: uncooked, not instant
• 1 can (15 oz) tomato sauce: plain tomato sauce, not pasta sauce
• 1 can (14.5 oz) diced tomatoes: undrained, fire-roasted if available
• ½ cup low-sodium beef broth
• 2 tbsp chopped fresh parsley: for serving

Variations / Substitutions

• Ground meat: Swap the beef for turkey. Turkey will be leaner, so the filling may be slightly less rich.
• Rice: Brown rice needs more liquid and a longer bake. If you try it, add an extra ¼ cup broth and increase the covered bake time by 15 to 20 minutes.
• Herbs: Fresh dill or thyme stirred in at the end brightens the whole dish.
• Heat: Add a pinch of red pepper flakes with the paprika if you want a little kick.
• Dairy-free: This casserole is naturally dairy-free as written.

For a similar flavor with less baking time, try my Cabbage Roll Soup.

How To Make Stuffed Cabbage Casserole

Step 1: Brown the Beef

Preheat your oven to 375°F (190°C). Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground beef, ½ teaspoon of salt, and the pepper, breaking the meat up with a wooden spoon. Cook until no pink remains, about 5 to 6 minutes. Transfer the beef to a bowl with a slotted spoon and set it aside.

Leave the browned bits in the pan. Those little flecks will build a deeper, savory flavor as you keep cooking.

Step 2: Sauté the Aromatics

Add the remaining 1 tablespoon olive oil to the same skillet, then toss in the diced onion. Cook, stirring often, until the onion starts to soften, about 3 minutes. Add the garlic, paprika, and Worcestershire sauce, and cook 1 minute more, just until the garlic smells fragrant.

At this point the kitchen should start to smell fantastic. The onion will turn translucent and the paprika will darken slightly, which means all that flavor is blooming.

Step 3: Build the Filling

Return the browned beef to the skillet along with the uncooked rice, tomato sauce, diced tomatoes (with their juices), beef broth, and the remaining ½ teaspoon salt. Stir everything together and bring it to a gentle simmer. Let it bubble for about 2 minutes, just to give the rice a head start, then remove the pan from the heat.

The mixture will look quite liquidy, and that is exactly what you want. The rice needs all that liquid to cook through in the oven without drying out.

Step 4: Layer the Casserole

Spread half of the chopped cabbage into a greased 9×13-inch baking dish. Spoon all of the meat and rice mixture evenly over the cabbage, then top with the remaining cabbage. Press down gently with a spatula so everything is nestled together but not packed tight.

The cabbage will shrink a lot as it bakes, so do not worry if the dish looks very full right now.

Step 5: Bake and Serve

Cover the dish tightly with aluminum foil and bake for 45 minutes. Remove the foil and continue baking until the cabbage is tender and the edges are bubbly, about 10 to 15 minutes.

Let the casserole rest for 10 minutes before serving. This short wait helps it set and makes scooping neat portions much easier. Spoon it onto plates and scatter with fresh parsley.

A Few Notes Before You Start

• Buy a cabbage that feels heavy for its size with tightly packed leaves; it will be fresher and sweeter.
• If you are short on time, pre-shredded coleslaw mix works, though the texture will be a bit softer.
• If the top cabbage layer looks dry before baking, drizzle a couple tablespoons of water or extra broth over it.
• You can assemble the whole casserole (unbaked) up to 24 hours ahead. Cover and refrigerate, then add 10 to 15 minutes to the covered baking time.

Storing Leftovers

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Reheating: Reheat individual portions in the microwave, or cover the dish with foil and warm in a 350°F oven until heated through.
• Freeze: This casserole freezes well for up to 3 months. Thaw overnight in the fridge before reheating.

What To Serve With Stuffed Cabbage Casserole

A simple green salad with a sharp lemon vinaigrette cuts through the richness of the meat and rice. Crusty bread is great for sopping up every bit of the tomato sauce. For a colorful plate, add a side of roasted carrots tossed with a little olive oil and salt.

Frequently Asked Questions

Can I use cooked rice instead of uncooked?

Yes, but reduce the broth by half and stir the cooked rice in at the end. The casserole will not need as much liquid since the rice is already tender.

Can I make this casserole in a slow cooker?

Yes. Layer the ingredients in the slow cooker, add an extra ¼ cup broth, and cook on low for 5 to 6 hours or on high for 2 to 3 hours, until the cabbage is tender.

What if I do not have beef broth?

Vegetable broth or even water works in a pinch. The tomato sauce already delivers plenty of flavor, so the dish will not taste flat.

Can I add cheese on top?

Absolutely. Sprinkle 1 cup of shredded mozzarella or cheddar over the casserole during the last 10 minutes of baking for a golden, bubbly top.

Stuffed Cabbage Casserole Recipe

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Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 6 servings

Calories: 310

Ingredients Method Notes

Ingredients

  

• 1 small green cabbage, cored and roughly chopped
• 2 tbsp olive oil
• 1 lb lean ground beef (80/20)
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tsp paprika
• 1 tbsp Worcestershire sauce
• ½ cup long-grain white rice, uncooked
• 1 can (15 oz) tomato sauce
• 1 can (14.5 oz) diced tomatoes, undrained
• ½ cup low-sodium beef broth
• 2 tbsp chopped fresh parsley, for serving

Method

 

1. Preheat oven to 375°F. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Brown the beef with ½ tsp salt and the pepper, breaking it apart, until no pink remains, about 5 to 6 minutes. Transfer to a bowl.
2. Add the remaining 1 tbsp olive oil to the skillet. Cook the onion until beginning to soften, about 3 minutes. Stir in the garlic, paprika, and Worcestershire sauce, and cook 1 minute more.
3. Return the beef to the pan along with the rice, tomato sauce, diced tomatoes, broth, and remaining ½ tsp salt. Bring to a simmer and cook 2 minutes, then remove from heat.
4. Spread half the cabbage in a greased 9×13-inch baking dish. Spoon the meat mixture over it, then top with the remaining cabbage and press down gently.
5. Cover tightly with foil and bake 45 minutes. Uncover and bake 10 to 15 minutes more until cabbage is tender and edges are bubbly. Let rest 10 minutes, then serve with fresh parsley.

Notes

For the best texture, let the casserole rest the full 10 minutes before scooping. If the top looks dry before baking, a small splash of broth or water will help the cabbage steam properly.